Oh hey, it’s May! One of the perks of being a blog subscriber is that subscribers receive a bonus recipe every month. This month we are making it available for everyone to view so people can get an idea of what a bonus recipe might entail. We’ve featured homemade potato chips, crackers, a variety of muffins and breakfast bars or griddle cakes, hot and cold dips for those summer get togethers or fall tailgating parties. We’ve even done cauliflower rice with the grater/slicer attachment. But since Mother’s Day is right around the corner, we are going to do a Mimosa Bar this month. Because moms deserve a cocktail, and a foot rub!
Before we get into cocktail making, I just want to mention these cute cocktail napkins provided by Dot and Army. Dot and Army is a family run business in Georgia and they make a variety of gorgeous napkins from dinner size to cocktail size, as well as handmade dish scrubbies (a personal favorite), unpaper towels and loads of other reusable household and kitchen items that are durable, aesthetically pleasing and cut down on single use items.
Now, a traditional mimosa is orange juice and champagne. Fresh squeezed orange juice makes it even better, and this is where the Citrus Juicer attachment comes in handy. It holds a lot of juice before having to be emptied and is safe and easy to use, which is great if you have kids wanting to help out.
I prefer a dry champagne, but if you like a sweet sparkling wine, then by all means, use that. Cocktails should be fun and tasty according to personal preference, not snooty and pretentious. The amounts specified in the recipes are what I prefer for my mimosas, but again, add more or less orange juice/champagne to suit your taste buds. Just keep in mind that most champagne glasses hold about 6 ounces, with a pour around 4-5 ounces so the bubbly doesn’t overflow. That makes it easier to calculate how much juice and alcohol you will need if hosting a party.
Next up, a raspberry mimosa utilizing fresh raspberries, honey lemon simple syrup and the Berry Press/Strainer attachment. When berry season starts, I am forever using this attachment to make fresh fruit syrups for pancakes, waffles, cocktails, mocktails, smoothies and desserts.
Did you know you can make simple syrup with honey? Yep. Easy and keeps for months in the fridge. Fresh berry juice combined with a flavored simple syrup rounds out your mimosa bar with something unexcepted and special. Make sure to include plain or flavored sparkling water for the younger crowd or those wishing to abstain from alcohol. One part sparkling water to 3 parts orange juice or raspberry puree makes a pretty great mocktail.
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1 1/2 ounces Fresh Orange Juice*
3 1/2 ounces Brut Champagne or Sparkling Wine
Pour the orange juice into champagne flutes or cocktail glasses. Add champagne and serve immediately.
*For fresh orange juice:
Set up the Ankarsrum mixer base with the citrus juicer attachment. Slice fresh oranges and grapefruits in half.
Turn mixer on medium speed (3 o’clock) and apply gentle pressure to each citrus half against juicer attachment.
An average orange will yield 2 ounces juice, while a grapefruit can yield 6-8 ounces.
1 1/2 ounces Fresh Raspberry Puree*
4 ounces Brut Champagne (or Sparkling Wine)
Fresh raspberries for garnish, optional
Cocktail toothpicks, optional
Add raspberry puree to cocktails. If desired, skewer 2-3 fresh raspberries onto each cocktail toothpick Top puree with champagne, garnish and serve immediately.
*Fresh Raspberry Puree:
342 g. (12 oz.) fresh raspberries
2 ounces Honey Lemon Simple Syrup (recipe below)
Set up the Ankarsrum mixer base with the berry press/strainer. Place a medium bowl underneath to catch fresh juice and a small bowl to catch pulp discard.
Turn the mixer on high speed (6 o’clock). Use the plunger to help feed the fresh raspberries through the attachment. Feed the pulp through 3-4 times to extract as much juice as possible.
Mix fresh juice with honey lemon simple syrup. Store in fridge up to a day in advance. Stir before using.
Yield: 8 ounces (12 oz. fresh raspberries will yield approximately 6 ounces fresh juice)
Honey Lemon Simple Syrup
4 oz. honey
4 oz. water
zest 1 lemon
Combine honey and water in a small saucepan. Bring to a simmer and then reduce heat to low and simmer 5 minutes.
Remove from heat and let cool until just warm to the touch. Add lemon zest. Store in an airtight container in the refrigerator for up to 3 months.
Yield: 8 ounces